🎉 Introduction
Fall baking is all about pumpkin spice, and this Pumpkin Cream Cheese Danish delivers that warm seasonal flavor in the most irresistible way. Flaky puff pastry holds layers of pumpkin pie filling and sweet cream cheese, then gets baked until golden and drizzled with icing.
It’s an easy recipe that looks elegant but comes together with just a few ingredients. Serve it warm with coffee for breakfast, as a sweet addition to brunch, or as a holiday dessert that will have everyone asking for seconds.
🧰 Equipment Needed
- Mixing bowls
- Whisk & spatula
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Pastry brush
- Knife or pizza cutter
🛒 Ingredients
🥚 Fresh Produce:
- 1 large egg, beaten (for egg wash)
🎃 Pumpkin Layer:
- ½ cup pumpkin puree
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
🧀 Cream Cheese Layer:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
🥐 Pastry Base:
- 1 sheet puff pastry, thawed
🍥 Icing (optional):
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
👩🍳 Directions
Step 1 – Prep the Pastry
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Roll puff pastry slightly to smooth. Place on prepared sheet.
Step 2 – Make the Pumpkin Filling
3. In a bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, and vanilla.
Step 3 – Make the Cream Cheese Filling
4. In another bowl, beat cream cheese, sugar, and vanilla until smooth.
Step 4 – Assemble the Danish
5. Spread pumpkin mixture down the center third of pastry.
6. Spread cream cheese mixture on top of pumpkin layer.
7. Cut 1-inch strips along both sides of pastry. Fold strips diagonally over filling, alternating sides to create a braid.
Step 5 – Bake
8. Brush pastry with egg wash.
9. Bake 20–25 minutes until golden brown and puffed.
Step 6 – Add Icing
10. Whisk powdered sugar, milk, and vanilla into smooth glaze.
11. Drizzle over cooled pastry. Slice and serve.
🍽️ Servings & Timing
- Servings: 6–8 slices
- Prep Time: 20 minutes
- Bake Time: 25 minutes
- Total Time: ~45 minutes
🧊 Storage & Reheating
- Store in airtight container in fridge up to 3 days.
- Reheat in oven at 325°F for 8–10 minutes (to keep pastry crisp).
- Not freezer-friendly once baked (pastry loses texture).
🥄 Variations
- Mini Danishes: Cut pastry into squares, fold corners in, and fill individually.
- Maple Glaze: Swap milk in icing for maple syrup.
- Nutty Topping: Add chopped pecans or walnuts before baking.
- Extra Spiced: Add a dash of nutmeg or cloves to pumpkin layer.
❓ 10 FAQs
- Can I use crescent roll dough instead of puff pastry?
Yes, it works great and makes it even easier. - Can I make this ahead?
Assemble the Danish, refrigerate overnight, and bake in the morning. - Do I have to braid the pastry?
No, you can fold edges over simply for a rustic look. - Can I use pumpkin pie filling instead of puree?
Yes, but reduce added sugar and spices. - How do I keep pastry from getting soggy?
Bake at high temp (400°F) so pastry crisps before filling soaks in. - Can I double the recipe?
Yes, just use two sheets of pastry. - What’s the best way to slice it neatly?
Use a serrated knife once pastry cools slightly. - Can I skip the icing?
Yes — sprinkle powdered sugar for a lighter finish. - Do I need to soften cream cheese first?
Yes, so it mixes smoothly without lumps. - Can I freeze unbaked Danish?
Yes, assemble, freeze, and bake directly from frozen (add 5–7 minutes).
🏁 Conclusion
This Pumpkin Cream Cheese Danish is flaky, creamy, spiced, and sweet — the perfect fall pastry. It’s simple enough for an everyday treat yet elegant enough for holidays. With pumpkin spice filling, tangy cream cheese, and golden puff pastry, it’s fall baking at its best.
Pumpkin Cream Cheese Danish: Fall’s Best Sweet Treat!
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Roll puff pastry slightly to smooth. Place on prepared sheet.
- In a bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, and vanilla.
- In another bowl, beat cream cheese, sugar, and vanilla until smooth.
- Spread pumpkin mixture down the center third of pastry.
- Spread cream cheese mixture on top of pumpkin layer.
- Cut 1-inch strips along both sides of pastry. Fold strips diagonally over filling, alternating sides to create a braid.
- Brush pastry with egg wash.
- Bake 20–25 minutes until golden brown and puffed.
- Whisk powdered sugar, milk, and vanilla into smooth glaze.
- Drizzle over cooled pastry. Slice and serve.
Notes
Yes, it works great and makes it even easier. Can I make this ahead?
Assemble the Danish, refrigerate overnight, and bake in the morning. Do I have to braid the pastry?
No, you can fold edges over simply for a rustic look. Can I use pumpkin pie filling instead of puree?
Yes, but reduce added sugar and spices. How do I keep pastry from getting soggy?
Bake at high temp (400°F) so pastry crisps before filling soaks in. Can I double the recipe?
Yes, just use two sheets of pastry. What’s the best way to slice it neatly?
Use a serrated knife once pastry cools slightly. Can I skip the icing?
Yes — sprinkle powdered sugar for a lighter finish. Do I need to soften cream cheese first?
Yes, so it mixes smoothly without lumps. Can I freeze unbaked Danish?
Yes, assemble, freeze, and bake directly from frozen (add 5–7 minutes). 🏁 Conclusion
This Pumpkin Cream Cheese Danish is flaky, creamy, spiced, and sweet — the perfect fall pastry. It’s simple enough for an everyday treat yet elegant enough for holidays. With pumpkin spice filling, tangy cream cheese, and golden puff pastry, it’s fall baking at its best.
